Peppery radicchio mellows a bit on the grill and is offset wonderfully by the sweet beets and earthy goat cheese dressing. Rib-eye or filet mignon would also be a delicious choice in this recipe. Source: EatingWell Magazine, June/July 2006

Jessie Price


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high.

  • Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper; whisk to combine. Slowly drizzle in 2 teaspoons oil and whisk until blended.

  • Thread radicchio chunks and beets onto skewers and drizzle with 1 teaspoon oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/8 teaspoon salt and pepper.

  • Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently, until the radicchio is wilted and lightly charred, 5 to 7 minutes. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve steaks and vegetables with the sauce.

Nutrition Facts

302 calories; 15.6 g total fat; 4.3 g saturated fat; 64 mg cholesterol; 465 mg sodium. 819 mg potassium; 14.5 g carbohydrates; 3.2 g fiber; 7 g sugar; 26.2 g protein; 298 IU vitamin a iu; 16 mg vitamin c; 114 mcg folate; 69 mg calcium; 5 mg iron; 56 mg magnesium;

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Rating: 2 stars
A bit of a waste of good goat cheese. Way too much vinegar in the sauce. I would cut the vinegar in half and add more to taste as you go along. Read More